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Lemon Mousse Cheesecake

1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract

In a small bowl, combine chocolate wafers and butter. Press onto the
bottom of a 6-in. springform pan coated with cooking spray. Place on

Printed from tasteofhome.com Nov 19, 2008

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Lemon Mousse Cheesecake cont.

a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream and flour; beat well. Add egg; beat on low speed just
until combined. Stir in the lemon juice, peel and vanilla just until
mixed. Pour over crust. Return pan to baking sheet. Bake at
325° for 40-45 minutes or until center is almost set. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of
pan. Refrigerate leftovers.

Yield: 4 servings.